Courgette sandwich loaf
Courgette sandwich loaf

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, courgette sandwich loaf. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Courgette sandwich loaf is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Courgette sandwich loaf is something which I have loved my entire life. They are nice and they look wonderful.

Courgette sandwich loaf My recent effort in defiance of the 'vegetables belong with your main course only' claim: courgette (or zucchini to many) loaf - here's the link to the detailed recipe. Sliced and cooked courgettes plus some mashed potatoes - the bread has great texture, slices well so a good sandwich loaf, and it toasts like a dream. Great recipe for Courgette sandwich loaf.

To get started with this recipe, we have to prepare a few components. You can have courgette sandwich loaf using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Courgette sandwich loaf:
  1. Take 15 g fresh or 2 tsp fast action yeast
  2. Prepare 200 ml warm water
  3. Take 325 g strong white flour
  4. Make ready 150 g courgettes, peeled and thinly sliced
  5. Get 50 ml olive oil
  6. Make ready 100 g cooked mashed potato
  7. Make ready 75 g rye flour
  8. Take about 2 tbsp. stoneground wholemeal flour
  9. Get 1 1/2 tsp sea salt
  10. Take 1 tsp caster sugar
  11. Get 2 tsp caraway seeds
  12. Take 2 tbsp. fresh parsley and sage leaves, chopped finely

Cook the courgettes with a little of the olive oil on low heat until softened and translucent, but not mushy. Courgette bread: a savoury loaf made with grated raw courgettes, it is good for slicing, buttering, and even turning into ham sandwiches. Courgette sandwich loaf Step by step. Cook the potatoes, mash and cool them.

Steps to make Courgette sandwich loaf:
  1. Cook the potatoes, mash and cool them. Cook the courgettes with a little of the olive oil on low heat until softened and translucent, but not mushy.
  2. In the meantime, mix the yeast with 50ml of the warm water and 2 tablespoons of the white flour, leave covered for 30 minutes.
  3. Add the onions and the mash to the yeasty mixture; add the rest of the water and white flour, the rye flour, salt, sugar and caraway seeds and mix to combine.
  4. Leave the dough standing for 10 minutes, then knead by hand or in a standing mixer with a dough hook attachment adding the rest of the oil. If the dough looks very sticky and doesn’t want to come together, add the wholemeal flour. Continue kneading until it’s smooth, stretchy and bounces off the sides of the bowl or stops sticking to your hands. Add the fresh chopped herbs and mix them in thoroughly.
  5. Place the dough in a large bowl (it will rise quite a lot), cover with cling film and leave in the fridge overnight.
  6. The next day flatten the dough to a rectangle and roll it up tightly, to the width of a loaf tin. Drop it into a buttered and floured tin, cover with oiled cling film and leave in a warm place to expand in volume by half – 1-2 hours.
  7. Preheat the oven to 220C/425F/gas 7. Dust the top of the loaf with flour, slash with a sharp knife down the middle and bake for 35 minutes. Then lower the heat to 180C/350F/gas 4 and bake for further 10 minutes. Cool on a wire rack.

Cook the courgettes with a little of the olive oil on low heat until softened and translucent, but not mushy. Courgette bread: a savoury loaf made with grated raw courgettes, it is good for slicing, buttering, and even turning into ham sandwiches. Remove from loaf pan and cool fully on a baking rack. Ideal for grilled cheese sandwiches, croutons, cold sandwiches or garlic toast just to name a few things. Remove from pan and cool completely.

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